Whey products, milk minerals and dairy calcium - InnovateWithDairy ...

APPLICATIONS MONOGRAPH ■ CALCIUMWHEY PRODUCTS, MILK MINERALSAND DAIRY CALCIUM New findings, Benefits and ApplicationsEdited by Dr. D. DiRienzoVice President, Nutrition Research, National Dairy CouncilCalcium can be obtainedin the diet by varioussources, but the mosthighly recommendedsource is dairy products.Dairy products are asource of calcium withhigh bioavailability.The ingredient milkcalcium is derivedfrom milk by a uniqueseparation technique.A variety of wheyingredients are alsoavailable for calciumfortification purposes.WHEY PRODUCTS AS A SOURCEOF CALCIUMWhey-based products are an excellentand cost efficient source of calcium(500-2,000mg/100g). In addition,natural milk calcium (and othercalcium-rich whey ingredients) presentadvantages in terms of their neutraltaste and bland odor. All natural andobtained from milk, these ingredientsare preferred by consumers and helpmanufacturers design products with a“clean label” and natural image.MORE CALCIUM IS NEEDEDThe Food and Nutrition Board of theInstitute of Medicine (IOM) of theNational Academy of Sciences (NAS)released new recommendations forcalcium and related nutrients. Thesenew recommendations — now calledDietary Reference Intakes (DRIs) —update and expand the RecommendedDietary Allowances (RDAs) set in 1989by the National Academy of Sciences.The gap between calcium intakes andcalcium recommendations is muchwider than previously thought. Mostpeople are not meeting the newrecommendations for calcium.In addition, new scientific findingshave added further support to thebeneficial role of calcium in health.The World Health Organization setsrecommendations for calcium intake,as well as individual countries healthauthorities, therefore recommendedintakes might be different from thosereferred to in this monograph. Pleaseconsult local recommendations forintake, claims and product labeling.Calcium RecommendationsChildren 4–8Preteens and teens 9-18Adults 19–50Adults 51 and older800mg1,300mg1,000mg1,200mgSource: National Academy of Science. USA.THE DAIRY ADVANTAGEFoods naturally containing calcium, inparticular dairy foods and ingredients,are the best sources of calcium. Milkand milk products such as whey andcalcium products derived from whey ormilk are the preferred source of calciumbecause of their high content ofcalcium. Also, the amount of calciumabsorbed from foods varies. Forexample, little calcium is absorbedfrom spinach, and the calciumabsorbed from navy, pinto or redbeans is absorbed about half as wellas that from milk. This means that onewould need to consume more than akilo of pinto beans to obtain the sameamount of calcium absorbed fromone glass of milk.1eJ.1

APPLICATIONS MONOGRAPH ■ CALCIUMMAJOR FUNCTIONS OF CALCIUM IN THE BODYCALCIUM’S ROLEIN BONE DEVELOPMENTBones serve as a basic support systemprotecting vital organs and as a reservoir forcalcium — the most abundant mineral inthe body. In fact, 99% of the body’s calciumis found in bones and teeth (the other 1% isfound in cells, blood, and other body fluids).Despite its static appearance, bone isconstantly being formed and broken down.This process, called remodeling, is theresorption (breaking down) of existing boneand deposition of new bone to replace thatwhich has been broken down. At any onetime, about 10% to 15% of bone surfacesare undergoing remodeling. A numberof interrelated hormonal, nutritional,mechanical, and genetic factorsinfluence remodeling.Resorption of old bone and formation ofnew bone are processes that continuouslyoverlap. The importance of these processesvaries at different times throughout the lifecycle. In general, from birth until aboutage 20, the bones are in a phase of activegrowth. Beginning in the 40s or later,resorption of existing bone starts to exceedformation of new bone, resulting in a netloss. Age-related bone loss is influenced byboth genetic and environmental factors.The body’s calcium status depends more onoverall nutritional factors than just calciumintake. Some nutritive factors influence thebody’s absorption of calcium, while otherfactors affect calcium retention or urinarycalcium excretion. Urinary losses of calciumare a big determinant of calcium loss.Calcium nutriture depends not only oncalcium intake, but also on numerousdietary and nondietary factors that influencecalcium metabolism. Dietary factors aidingcalcium absorption and retention include:vitamin D, lactose (which stimulatesthe intestinal absorption of calcium inlaboratory animals and in human infants),fructo-oligosaccharides, phosphorus,protein, sodium and other elements.BEYOND BONESCalcium also is important for thedevelopment of teeth. Teeth, like bones,are calcified tissue. The teeth begin to formin the first few months of fetal life and themineralization process continues into lateadolescence. An adequate intake of calcium,in addition to phosphorus, protein, fluoride,and vitamins A, C, and D, is needed forproper development of tooth structures.Although the mature tooth is metabolicallyactive, the fully eruptive adult tooth is notsignificantly subject to resorption.Outside of bones and teeth, the level ofionized calcium in the blood must bemaintained within a narrow range toperform calcium’s regulatory functions.When the diet is low in calcium, thebones release enough calcium into thebloodstream to meet the body’s needs.Although the amount of calcium outsidebones and teeth is relatively small, it isrequired for a number of basic regulatoryfunctions including:• Contraction and relaxation of muscle(including normal heart beat)• Coagulation of blood• Transmission of nerve impulses• Activation of enzyme reactions• Stimulation of hormone secretions• Integrity of intracellularcement substancesCalcium for Mature Adults51 and OlderEverybody needs calcium. But withage, one needs more to offset calciumlosses from bone and decreasedcalcium absorption. Individuals 51or over need 1,200mg of calciuma day. Though calcium can be foundin a variety of foods, leading healthexperts recommend milk and milkproducts as the preferred sourcesof calcium.2eJ.2

APPLICATIONS MONOGRAPH ■ CALCIUMFOUR GOOD REASONSTO COUNT ON CALCIUMWhile there are no magic bullets or miraclecures, researchers are finding that somenutrients such as calcium can play a majorrole in disease prevention. Appropriate dairyconsumption and calcium intake may helpreduce the risk of:• Osteoporosis• High Blood Pressure• Colon Cancer• Cardiovascular DiseaseCALCIUM AND CHRONICDISEASE PREVENTIONIncreasing scientific evidence indicates thatan adequate calcium intake may help reducethe risk of several major chronic diseasesincluding osteoporosis, hypertension, coloncancer, and possibly cardiovascular diseaseand kidney stones. These diseases areresponsible for considerable morbidityand mortality in many patients, as well asrising national health expenditures.OSTEOPOROSISOne out of two women and one out of eightmen will develop osteoporosis. A diet highin calcium can help slow bone loss.Osteoporosis (porous bones) is a skeletaldisease in which bones become so fragilethey spontaneously break as a resultof a minor fall or even from everydayactivities. Decreased bone mass andmicroarchitectural damage to bone tissuecause the bones to become fragile.The rate of osteoporosis has reachedepidemic proportions in many countriesof the world and is responsible forconsiderable morbidity, mortality,and economic costs.Diet, specifically calcium intakes below therecommended levels throughout life, mayincrease the risk of osteoporosis. Also, aninadequate vitamin D status contributesto low bone mass. Ensuring an adequatecalcium and vitamin D status throughout lifeis estimated to reduce osteoporotic fracturerisk by 50% or more. Other dietary factorslike sodium, protein, and fiber may influencethe risk of osteoporosis by impactingcalcium status. However, if calcium intakeis adequate, these other dietary factors haverelatively little effect on osteoporosis risk.Osteoporosis experts agree that an optimalintake of calcium throughout life, from earlychildhood and adolescence through thepostmenopausal and later adult years,reduces the risk of osteoporosis. Researchindicates that it is never too early or too lateto improve bone health and reduce the riskof osteoporosis. Intake of milk and milkproducts has been demonstrated to protectagainst osteoporosis by increasing boneretention and reducing fractures.In a study involving over 5,500 women50 years of age and older from six countries,an adequate calcium intake from milkdecreased the number of hip fracturesby 35%.eJ.33

APPLICATIONS MONOGRAPH ■ CALCIUMHYPERTENSIONAs many as 50 million Americans and manymillions in other countries have high bloodpressure (hypertension), which increasesthe risk of heart disease, stroke, andkidney disease.In the U.S. the Joint National Committeeon Direction, Evaluation and Treatmentof High Blood Pressure recommendsconsuming adequate amounts of calcium(as well as potassium and magnesium) tohelp reduce blood pressure. A review of 25epidemiological studies investigating therelationship between the intake of calciumor calcium-rich foods and blood pressurefound that the majority of these studiessupported an inverse relationship. Thebeneficial effect of calcium on bloodpressure provides yet another reason toensure adequate intake of calcium-richfoods as part of a healthy diet. An advantageof milk minerals (as an ingredient forenrichment) over other calcium sources,is that this ingredient provides highlybioavailable calcium in balance with otherminerals to optimize health benefits.A diet containing an adequate amountof calcium is recommended as anonpharmacological lifestyle modificationfor the prevention and treatment of highblood pressure. Many studies havedemonstrated that calcium reducesthe risk of hypertension or high bloodpressure, especially in certain subgroupsof the population.Since the early 1980s, scientific research hasshown that calcium plays an important rolein regulating blood pressure. Findings fromnumerous population studies, experimentalanimal investigations, and clinical trialsindicate that increasing calcium intakelowers blood pressure or reduces the riskof hypertension. In population studies,people with high blood pressure havelower intakes of calcium than people withnormal blood pressure, and vice versa.In humans and experimental animalswith hypertension, abnormalities incalcium metabolism have been detected.In clinical trials of calcium supplementation,blood pressure is reduced in manyindividuals, particularly those at highrisk of hypertension and/or who haveinadequate calcium intakes.Although increased calcium intake generallylowers blood pressure more in adults thanin children, a blood-pressure-lowering effectof calcium has been demonstrated in someyoung children, especially those whosecalcium intakes are initially low. In teens,differences in calcium intake have beenobserved between those with high-normaland low-normal blood pressure (82).Because as many as one half of childrenwith high blood pressure may havehypertension as adults’ (83), childrenshould consume an adequate intakeof calcium.Coronary heart disease (CHD) is themost common and serious form ofcardiovascular disease in the United States.Cigarette smoking, high blood pressure(hypertension), and elevated bloodcholesterol levels are the major risk factorsfor this disease. Calcium may protectagainst CHD by its effect on two of theserisk factors: hypertension and blood lipidlevels. In patients with mild to moderatehypercholesterolemia, an increased calciumintake lowers total and LDL (low-densitylipoprotein) blood cholesterol levels.Calcium alone is not responsible for milk’sprotective effect against stroke. Totalcalcium intake or intake of calcium fromnondairy sources did not have thesame protective effect as milk.Taking the Pressure Off:The Calcium ConnectionSome studies suggest that cutting backon salt lowers the risk of high bloodpressure. However, new researchshows that increasing calciumconsumption to at least recommendedlevels (1,000mg/day for adults 19-50and1,200mg/day for adults 51 andolder) is also associated with a small,but important, reduction in bloodpressure. This effect is expected to beeven greater in people at high risk forboth hypertension and low calciumintakes including African Americansand mature adults (ages 51+).Calcium has two “partners” that helpcurb high blood pressure — potassiumand magnesium. They pitch in to helpkeep blood pressure levels in check.Luckily, milk products and ingredientssuch as milk minerals contain ampleamounts of all three.4eJ.4

APPLICATIONS MONOGRAPH ■ CALCIUMCALCIUM AND WEIGHT LOSSBy Dr. M. B. ZemelDepartment of Nutrition, University of TennesseeCOLON CANCERExperimental animal and human evidencesupports the hypothesis that calcium intakeinversely correlates with colon cancer riskand cell proliferation in the colonic mucosa.Colon cancer is the third leading causeof cancer deaths in the United Statesand a leading cause in many countries.Both genetics and environmental factorscontribute to this disease. While somedietary factors are suspected of contributingto colon cancer, others are thought to beprotective. Several components in cow’smilk fat such as conjugated linoleic acid,sphingolipids, and butyric acid have beenfound to protect against colon cancer inexperimental animal and laboratory studies.Findings from a number of scientific studiesindicate that calcium intakes in excess ofcurrent recommendations may reduce therisk of colon cancer.Studies to date indicate that calcium intakeof 1,500 to 2,000mg/day — amounts greaterthan current calcium recommendations of1,000 to 1,200mg/day for most adults —are necessary to protect against coloncancer, especially in individuals at risk ofthis disease. However, further studiesare needed to firmly establish calcium’sprotective effect against colon cancer andto determine the mechanism(s) involved.Advice to increase calcium intake abovecurrent recommendations to protect againstcancer is considered premature at this time.Dietary calcium plays a pivotalrole in the regulation of energymetabolism as has been foundthrough studies evaluating dairycalcium in weight loss diets.High dairy calcium diets havebeen shown to attenuateadipocyte lipid accretion andweight gain during periodsof over-consumption of anenergy-dense, and to increaselipolysis and preservethermogenesis during caloricrestriction, thereby acceleratingweight loss.Studies of the agouti geneconducted at the University ofTennessee Department of Nutritionin obesity and insulin resistancedemonstrate a key role forintracellular Ca 2+ in regulatingadipocyte lipid metabolism andtriglyceride storage with increasedintracellular Ca, resulting instimulation of lipogenic geneexpression and lipogenesis andsuppression of lypolysis. Highcalcium diets apparently inhibitlipogenesis, markedly accelerate fatloss and suppress fat accretion inanimals maintained at identicalcaloric intakes. These findings arefurther supported by clinical datademonstrating that increased dietarycalcium (as obtained in whey inmilk products) results in significantreduction in fat tissue mass inobese humans.Notably, dairy sources of calcium(such as calcium from dairy products)exert a significantly greater antiobesityeffect than supplementalsources in epidemiological studies,indicating an important role for dairyproducts in the control of obesity.eJ.5High Calcium Caramel CandyIngredientsPercentGranulated Sugar (sucrose) 34.8042 D.E. Corn Syrup 33.50Partially Hydrogenated Coconut Oil (92°F) 11.80Water 5.90Skim Milk Powder (SMP) 4.20WPC-34 4.20Butter 3.00Milk Minerals 2.30Vanilla Extract 0.10Soy Lecithin 0.10Salt 0.10Totals 100.00Formula courtesy of Dairy Mangement Inc.Procedure1. Pre-hydrate WPC-34 and SMPseparately with water to make a 30%solution and let sit overnight.2. Mix sugar, corn syrup and watertogether and dissolve over heat.3. Add remainder of ingredients.4. Mix all ingredients under low heat(mix thoroughly).5. Increase heat and boil to 242°F (116°C).6. Transfer to cold table.7. Cool and cut.5

APPLICATIONS MONOGRAPH ■ CALCIUMBUILDING AND MAINTAINING STRONG BONES:A Case for Balance in Dietary Mineral ConsumptionDr. Eric BastianDirector Research and Development, Glanbia Foods Inc.Recently, the importance of dietarycalcium has increased becauseresearch has established thatcalcium is not only essential forbone growth and development,it is important for regulation of cellfunction, nerve conduction, musclecontraction, and blood coagulation.In addition, calciumprovides a protective role againstosteoporosis, essential hypertension,gestational hypertension,hypercholesterolemia, certaincancers (colon and mammary)and possibly gallstones.Several population segments in bothdeveloped and developing countrieshave low calcium intake. Calciumsupplementation and fortificationhas become increasingly importantand calcium is being incorporatedinto many food products aroundthe world. Calcium supplementsare usually calcium salts suchas calcium citrate, calciumlactate, calcium carbonate, andcalcium phosphate.In the hype that has surroundedcalcium supplementation andfortification, one of the basicprinciples of nutrition, balance,has been neglected and overlooked.Obviously, to maintain propercomposition of mineral in the bone,there must be adequate absorptionand delivery of all bone minerals tobone sites in the human body.Phosphorus is required for bonegrowth and maintenance, and mostrecommendations for phosphorusare to maintain a dietary calcium :phosphorus ratio of 2:1. Magnesiumis also an important mineral inbone development. Most of thecalcium supplements deliveronly calcium and none of the otherbone building minerals such asmagnesium, potassium, zinc andother minerals required for goodbone health.Just as Ca/Mg/K ratios have receivedlittle attention among researchers inthe osteoporosis area, ratios of therequired micronutrients also havereceived little attention. The effectsof calcium supplementation withand without zinc, copper andmanganese showed that boneloss in postmenopausal womencould be only partly arrested by Casupplementation, but to fully maintainbone mass, trace minerals wererequired. It can be concluded thatmany minerals are required foroptimal bone growth and health,but that the extreme focus on onlycalcium has, in a sense, inhibited thepromotion of a balanced approach formineral supplementation, particularlyfor segments of the population thatare at risk for osteoporosis.One mineral supplement that hasbeen widely accepted in Asia and isrecognized there as the “premier”bone building supplement is “milkcalcium” (more accurately called milkmineral). It has been recently shownby several studies that milk mineralcontains the appropriate balance ofminerals for optimal bone health. Milkmineral is an ingredient that retainsthe mineral balance of milk whileallowing for mineral supplementationinto products that traditionallydo not contain good ratios of bonebuilding minerals.BIOAVAILABILITY OF CALCIUMFROM DAIRY SOURCESThere are many factors that influencecalcium bioavailability. Both exogenousand endogenous factors influence calciumbioavailability. Level of calcium intake,vitamin D status, phytates, oxalates, lipids,phosphopeptides and other proteins,lactose, phosphorus and caffeine are amongthe exogenous factors influencing theintestinal calcium absorption.Dairy foods and ingredients are not onlyrich in calcium, but the calcium from thesesources is readily available. Normal healthyindividuals absorb about 20 to 35% of thecalcium in dairy foods and ingredients.Studies have shown that the calciumabsorption efficiency from non-dairycalcium fortified sources (such as fortifiedsoy milk) was 25% less than that from adairy source.*For this reason, manufacturers can rely ondairy ingredients rich in calcium (from milkpowders, whey minerals to various typesof whey ingredients) to provide adequatefortification with a highly bioavailablecalcium content. Furthermore, dairycalcium is 100% natural (all natural “clean”label appeal) and contains a range ofother minerals such as phosphorusand magnesium.*Source: American Journal of Clinical Nutrition.2000. 71: 1166-1169.6eJ.6

APPLICATIONS MONOGRAPH ■ CALCIUMMajor U.S. dairy ingredients and their calcium contentDairy ingredientDemineralized wheyWhey protein concentrateWhey protein isolateReduced-protein (deproteinized) wheySweet wheyWhey permeateReduced lactose wheyMineral concentrated wheyWhole milk powderSkim milk powderAcid wheyMilk mineralsTypical calcium content,in mg/100g5,000mg/100g950–1,000mg/100g1,300mg/100g2,000mg/100g23,000–28,000mg/100gTypical composition and specifications of calcium-rich U.S. whey productsMilk minerals Reduced- DeproteinizedWhey calcium lactose whey whey WPC34 WPC80Protein

APPLICATIONS MONOGRAPH ■ CALCIUMUSING DAIRY INGREDIENTS FOR FORTIFICATION PURPOSESA number of different ingredients areavailable from U.S. suppliers to be used byinternational manufacturers for fortificationpurposes. Studies show that consumersprefer dairy calcium-enriched products tonon-dairy calcium-enriched productsbecause of dairy’s positive image andits health value. Market research studiesalso indicate that consumers are willingto pay more for products enriched with anatural, dairy source of calcium. The highawareness of, and preference for, dairycalcium-enriched products in manycountries of the world offer uniquemarketing opportunities and sellingpoints to help manufacturers around theworld launch successful new products.MILK MINERALSMilk minerals are a natural source of calciumderived from milk. This ingredient hasthe advantage of also supplying phosphorus,magnesium, other minerals, lactose andproteins, all of which are important forabsorption of calcium and utilization by thebody. Typical applications include nutritionalsupplements, diet, sport and isotonicbeverages, nutritional bars, and nutraceuticalproducts.Typical Compositionof Milk MineralsComponentPercentageTotal Mineral Content 79.00%• Ash 70.00%Calcium 25.00%Phosphorus 14.00%Ca/P 1.79%Ca/PO4 0.58%Magnesium 1.50%Sodium 0.65%Potassium 0.83%Zn (mg/100g) 27.40%Cu (mg/100g) 0.37%Fe (mg/100g) 1.88%• Organic Mineral (citrate) 9.00%Information courtesy of: Glanbia Foods, USA.Mineral-concentrated WheyAll-natural source of calcium for fortificationand functional purposesMineral-concentrated whey also functionsto improve texture, flavor, solubility, andnutritional profile in food formulations.Foods containing mineral-concentratedwhey will have a higher nutritionaldensity than comparable other products.The functions and benefits of theingredient are:• Good solubility, heat stabilityand cost-efficiency• Lower lactose content that helpminimize texture problems causedby lactose crystallization• High protein and minerals help providethe flavor and smooth texture desired infood products• Conveys a milky flavor, help emulsifyadded fats, provides good stability andheat stability in sauces and gravies• A rich source of calcium, magnesium andphosphorus, which enhances nutritionalvalue and flavor profile in comminutedmeat products and saucesTYPICAL APPLICATIONSFor dairy, meat, confectionery, bakery,snack, seasonings, soups, sauces, follow-upformula, frozen desserts and nutritionaldrinks as:• A cost efficient source of dairy solids witha high mineral content• An alternative to other calcium sourceswhen lower lactose concentrations aredesired and higher mineral concentrationis required• A nutraceutical ingredient in powderedbeverages, nutritional drinks, dairyproducts, powdered soups and dessertsand baked goods.MANAGED BYDAIRY MANAGEMENT INC ṬMREFERENCESA compete listing of reference is availablefrom the U.S. Dairy Export Council(www.usdec.org), USA.MAKING NUTRITIONAL CLAIMSA nutritional claim is any statement thatindicates, suggests or implies that a foodhas special nutritional properties. Generally,three types of claims can be made: (1) aclaim about the content of calcium simplydescribing the level of a nutrient in the food(see Table on Codex Recommendations),(2) a comparative claim comparing thelevels of a calcium in two or more foods and(3) a functional claim that describes thephysiological role of calcium during growth,development and normal bodily functions.The specific types of functional claimsallowed vary from country to country. Pleasecheck local legislation for more information.Claims for Calcium,Codex RecommendationsSo, in thecase ofcalcium, theTo be The food followingentitled must contain thresholdto claim: at least values:“source of” 15% of 120mg ofNRV/100g Ca/100g(solids) or 60mg ofor 7.5% of Ca/100mlNRV/100ml or 40mg of(liquids) Ca/100kcalor 5% of or 120mg ofNRV/100kcal Ca/portionor 15% ofNRV/portion“high Twice the 240mg ofcontent of” “source” value Ca/100gor 120mg ofCa/100mlor 80mg ofCa/100kcalor 240mg ofCa/portionSource: Codex Alimentarius/Danone WorldNewsletter No. 19.Published by U.S. DAIRY EXPORT COUNCIL ®2101 Wilson Boulevard, Suite 400Arlington, VA 22201-3061 U.S.A.Tel: U.S.A. (703) 528-3049Fax: U.S.A. (703) 528-3705www.usdec.orgRR E C Y C L E DE C Y CPA PE R SL EL A BUS00E Copyright © 2001, USDEC. All rights reserved. Printed in U.S.A.8eJ.8